This Easter weekend, join us in Glen Waverley for an exclusive dessert made by our Dessert Master, Avish.
'The ‘Dinosaur Egg’, made with rich dark chocolate crémeux and nutmeg, layered with passionfruit curd and served on crisp kataifi, finished with raspberry coulis and freeze-dried raspberries.
Available this Easter weekend only.
We’ll also be serving whole crayfish across the weekend with your choice of garlic butter or creole sauce, available at Market Price for the occasion.
Tables fill up quickly so secure your spot via the below button & we’ll see you there!
